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Chocolate Sheet Cake with Chocolate-Pecan Icing

Notes

Ingredients
Cake
  • 2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 stick butter
  • 1 cup water
  • 1/2 cup shortening
  • 3 TBS cocoa
Icing
  • 1 stick butter
  • 3 TBS cocoa
  • 1 box of powdered sugar (1 pound)
  • 1 tsp. vanilla extract
  • 6 TBS milk
  • 1 cup chopped pecans
Procedure
  1. Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan.
  2. In a large bowl, stir together flour, sugar, and salt and set aside. In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.
  3. Place butter, water, shortening, and cocoa in a medium saucepan. Cook mixture over medium-high heat until butter and shortening are melted and mixture begins to boil. Remove from heat and immediately pour cocoa mixture into the flour fixture, whisking until combined. Add the buttermilk mixture and whisk until fully incorporated. Pour batter into prepared pan and bake for 20 to 25 minutes. Prepare icing while cake cooks because you will pour it over cake when it comes out of the oven.
  4. To make icing, melt butter in saucepan on medium-low. Add cocoa and stir until smooth. Add powdered sugar and vanilla, stirring well. Add the milk and whisk until smooth. Stir in pecans. Pour evenly over warm cake and it will set as it cools. Enjoy!
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